Barbecue-flavored tin paper
By VicentaLakin
That day, the pig's dick sent out a picture of her eating tin paper and roasted fish at Wuhan's store, just as she was starving, staring at that picture for half a day, wondering how the fish was doing in Hangzhou's house, and then trying it at home today. It's the first time I've tried cooking fish in a oven, and I've tried making fish
Recipe Recommendations
- crucian carp a
- chives 2 trees
- garlic one
- millet spicy
- celery 1 tree
- laojiang 1 block
- soy sauce 1 scoop
- soy sauce 2 tablespoons
- Steamed fish soy sauce 4 tablespoons
- salt 1 scoop
- sugar half a spoonful
- pepper appropriate amount
- pepper powder appropriate amount
- cumin powder 2 tablespoons
- cooking wine 4 tablespoons
- slightly spicy
- roast
- half an hour
- simple
Steps for Barbecue-flavored tin paper
1
Get one onion, two onions, one celery, one garlic, five to eight milligrams of rice, one piece of ginger
2
Slashed on the back of the gills and slashed wines for about 10 minutes; celery, garlic, millet, onion cuttin; old ginger cuisine; all the sauces in the small bowl
3
After the sips, the dry water is controlled, and the precipitous sauce is evenly brushed in both sides and in the stomach with breadbrushes
4
Spread the tin paper, with half of the shredded onions, celery, garlic paste, millet and ginger
5
I'll put the pre-sorture mosaic on the paper, and then I'll put the other half of the celery, garlic paste, millet and ginger
6
Cyclops with tin paper
7
I'm going to put the gills wrapped in tin paper in the oven
8
after 30 minutes, we'll get the roasted mackerel, and then we'll get the roasted twigBarbecue-flavored tin paper Make Tips
It was the first time I used the oven and also the first time I used tinfoil. The sad thing was that the tinfoil that was torn off the first time was too small and couldn't completely wrap the crucian carp in one go. The direct consequence was that the seasoning juice dripped on the oven heating tube went up a little. Fortunately, I discovered it in time, so I had an idea. I folded the tinfoil into a square box, and then put the grilled fish with tinfoil that was not tightly wrapped before on the tinfoil square box. The juice would not leak at all. Haha!